The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Nov. 08, 2022
Filed:
Sep. 08, 2011
Anthony William Criezis, Annville, PA (US);
Bruce E. Campbell, Glenview, IL (US);
Lisa Ann Dierbach, Arlington Heights, IL (US);
Nicholas J. Mendoza, Croton on Hudson, NY (US);
Sarita V. Porbandarwala, Fair Lawn, NJ (US);
Gavin M. Schmidt, Hoffman Estates, IL (US);
Gregory Aaron Wiseman, New York, NY (US);
Anthony William Criezis, Annville, PA (US);
Bruce E. Campbell, Glenview, IL (US);
Lisa Ann Dierbach, Arlington Heights, IL (US);
Nicholas J. Mendoza, Croton on Hudson, NY (US);
Sarita V. Porbandarwala, Fair Lawn, NJ (US);
Gavin M. Schmidt, Hoffman Estates, IL (US);
Gregory Aaron Wiseman, New York, NY (US);
Koninklijke Douwe Egberts B.V., Utrecht, NL;
Abstract
The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.